Mediterranean Chicken Patties (Printable)

Tender chicken combined with feta, olives, and fresh herbs for vibrant Mediterranean taste.

# What You'll Need:

→ Patties

01 - 1 pound ground chicken
02 - 1/2 cup crumbled feta cheese
03 - 1/4 cup fresh parsley, cilantro, or mint, chopped
04 - 1/2 cup diced tomatoes
05 - 1/4 cup Kalamata or green olives, chopped
06 - 1 medium red onion, finely diced
07 - 2 cloves garlic, minced
08 - 1/2 cup breadcrumbs
09 - 1 large egg
10 - 2 tablespoons olive oil or avocado oil
11 - Salt and freshly ground black pepper to taste

→ Serving Toppings

12 - 1/4 cup extra feta cheese, crumbled
13 - 1 cup sliced cucumbers
14 - 1/2 cup chopped tomatoes
15 - 1/4 cup fresh herbs such as parsley or dill, chopped

# Directions:

01 - In a large mixing bowl, combine ground chicken, crumbled feta, chopped herbs, minced garlic, and beaten egg. Mix gently until just combined.
02 - Fold in diced tomatoes, chopped olives, diced onion, and breadcrumbs. Season generously with salt and pepper.
03 - Divide mixture into 4 equal portions. Shape into patties approximately 3/4 inch thick.
04 - Place patties on a plate or tray and refrigerate for 15 minutes to firm them up.
05 - Heat olive oil in a large skillet over medium-high heat until shimmering.
06 - Add chilled patties to the skillet. Cook for 5 to 6 minutes per side, or until golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit.
07 - Remove from skillet and let rest for 2 minutes. Serve warm, garnished with extra feta, cucumbers, tomatoes, and fresh herbs as desired.

# Expert Tips:

01 -
  • They're naturally high-protein and naturally gluten-free (if you make one small swap), which means they work for almost anyone sitting at your table.
  • The whole thing—from mixing bowl to dinner plate—takes less than an hour, and most of that is chilling time where you're not even doing anything.
  • Once you nail the method, you can make a batch and freeze them unbaked, which has saved me on more rushed mornings than I can count.
02 -
  • Don't skip the chilling step—I learned this the hard way when I tried to rush and my first batch fell apart halfway through cooking, teaching me that 15 minutes of patience in the fridge saves 15 minutes of frustration at the stove.
  • The oil temperature matters more than most recipes admit; if it's not hot enough, you get steamed patties instead of golden-crusted ones, which completely changes the eating experience.
03 -
  • Use a meat thermometer if you have one—it removes all the guesswork about whether they're cooked through, and it takes the anxiety out of cooking poultry.
  • Don't flip these more than once; they need that uninterrupted time on each side to develop the golden crust that makes them special, and constantly fussing with them keeps that from happening.
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